Like so many of the best things in life, these Allergy-Free Thin Mints were the result of a happy accident. I’d been planning to bake a batch of my chocolate sandwich cookies, but rolled the dough too thin by mistake. So, I adapted the sandwich cookies into thin mints, and little bites of chocolate minty Heaven were born. But it was August, and not the appropriate time of year to debut such a recipe.
So, I waited, with bated breath, for the perfect time to roll it out: Girl Scout Cookie Season! I’ve always loved Girl Scout Cookies, despite the fact that I never made it past being a Brownie (which incidentally, I’d joined because I thought it was a group of girls dedicated to baking). But there are two problems with Girl Scout Cookies: 1) They are seasonal, and 2) They aren’t made for those with food allergies or intolerances in mind.
Enter the Gluten-Free, Vegan Girl Scout Cookie! Thin Mints that are free of Gluten, Wheat, Dairy, Eggs, Soy, Peanuts, Tree Nuts, and Sesame. And the best part? They’re homemade, so if you feel like having allergy-friendly thin mints off-season, you can! (more…)
Hi Folks! Thanks for sharing so many allergy-free and/or gluten-free comfort foods this past week, on Allergy Friendly Friday. AFF is going to be running two weeks this round, so check back on 3/9 for highlights and keep adding your gorgeous recipes. You can add two recipes since this is running for two weeks. I’ll be out of town this friday, working on some last minute details for the launch of my cookies. We are launching at Expo West March 9-11th and I’m starting to call this project “The Cookie Monster”! I’ll give you a sneak peak of the logo: (more…)
Happy Friday! I’m off to San Francisco today, to spend the weekend shooting for my new cookbook, Allergy-Free & Easy Cooking. I’m working with the same lovely team that shot and styled the Allergen-Free Baker’s Handbook; Chugrad McAndrews (photographer), Karen Shinto (food stylist), and Leigh Noe (prop stylist). Then, on Monday, we’re shooting my cookies for the launch of Cybele’s Free-to-Eat! So excited to almost be able to share the cookies with you! To that project, we’re adding my brilliant designer, Yael Miller, who is responsible for the new look of this site. I think she did a great job. We’re still working out the kinks, so if you run into any hiccups, please let us know, so we can fix them.
Thanks for all your great recipe links this past week! Some great gluten-free and/or allergy-friendly recipes from last week’s Allergy-Friendly Friday roundup were:
- Turmeric – Dhal from Gluten Free SCD and Veggie
- Raw Vegan Valentine Cookies from The Healing Kitchen
- Homemade Marshmallows and Chocolate on a Stick from Home Grown Beanes
- Chestnuts and Brussel Sprouts from Low Amine Recipes
The GFCF Cookbook
Cookbook Review: The Allergen-Free Baker’s Handbook… plus Focaccia recipe
“This is my new favorite baking book.”
Here’s my new Allergy-Friendly Friday badge. I know the color looks funny on this site, but bare with me, the rest of the new site is coming! It will match the rest of the site, very soon! While I’m waiting, I thought I’d at least plug in this cute little button.
So, my diet is going OK. But I’m like Garfield (the cat) who thinks of diet as “die” with a “t”. Thank you all for helping me overcome my prejudice, with your tempting, yet light allergy-friendly healthy delights. (more…)
I decided it’s finally time I got back to posting recipes. After finishing up my first draft of Allergy-Free and Easy Cooking a couple weeks ago, when I was testing two or three recipes a day, I felt like I never wanted to cook again. The urge has finally returned! (Thank God for that for my kids and my wallet). Today, I’m posting these delicious savory gluten-free, dairy-free (casein-free), nut-free Crackers.
Crackers are such a great go-to snack. They’re sugar-free, they can be dressed up with just about any topping, and they’re great for munching on their own. Another fabulous thing about crackers: Like rolled cookies, they’re fun to bake with your children, who love to cut out shapes.
You can make these as traditional round crackers or you can use fun mini cookie cutters to cut them into playful shapes.
Allergy-Free (GFCF) Cheddar Crackers
(Gluten-Free, Dairy-Free, Soy-Free, Nut-Free, Vegan)
Give these a tasty upgrade by adding 2 teaspoons finely chopped fresh rosemary along with the Daiya in step 4.
Makes 2 dozen 1 ½-inch crackers
1/2 cup + 2 Tablespoons Authentic Foods GF Classical Blend or my Basic Gluten-Free Flour Mix
2 Tablespoons sorghum flour
2 Tablespoons golden flaxseed meal
¼ teaspoon xanthan gum
¼ teaspoon baking soda
¼ teaspoon salt
Pinch cayenne pepper
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
¼ cup + 1 Tablespoon dairy-free, soy-free vegetable shortening
1 ½ teaspoons light agave nectar
1 Tablespoon + 1 teaspoon rice milk
¼ cup shredded Daiya “Cheddar” Cheese
1. Preheat oven to 325°F. Line a baking sheet with parchment paper.
2. Whisk flour mix, sorghum flour, flaxseed meal, xanthan gum, baking soda, salt, and spices.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat vegetable shortening on medium speed until creamy, about 1 minute. Add agave nectar, and beat until combined, scraping down sides of bowl with a rubber spatula as necessary, 1 minute more.
4. Add flour mixture in two batches. Mix until crumbly. Add rice milk and mix on medium speed until fully combined. Add Daiya, and mix until just combined. Use your hands to create a ball with the dough; it will be slightly crumbly at first.
5. Place a sheet of parchment on your work surface. Turn out the dough onto parchment. Pat into a disk; top with another sheet of parchment. Roll out to 1/8-inch thick. (I like to use Silicone Rolling Pin Rings for an exact measurement.)
6. Using a 1 ½- to 1 ¾-inch biscuit or cookie cutter, cut out crackers.
7. Use a thin spatula to transfer crackers to the baking sheet. Prick three times with a fork.
8. Bake until golden and aromatic, about 18 minutes.
9. Transfer tray to cooling rack. Let set about 5 minutes before transferring crackers to cooling rack to finish cooling. Store the crackers in an airtight container for several days.
Allergy-Free (GFCF) Cheddar Crackers © 2011 by Cybele Pascal
(Please note that all my recipes are completely free of all top allergens (wheat, dairy, soy, eggs, peanuts, tree nuts, sesame, fish, shellfish, and gluten), so as many people as possible can enjoy them. Additionally, all the ingredients are available at Whole Foods, and online at Amazon.com. If you have trouble finding something, let me know and I’ll help you find it.)
SAFETY NOTE: Because each person’s food sensitivity and reaction is unique, ranging from mild intolerance to life-threatening and severe food allergies, it is up to the consumer to monitor ingredients and manufacturing conditions. If manufacturing conditions, potential cross contact between foods, and ingredient derivatives pose a risk for you, please re-read all food labels and call the manufacturer to confirm potential allergen concerns before consumption. Ingredients and manufacturing practices can change overnight and without warning.
I’ve been getting requests for Allergy-Free Gnocchi for years.It’s about time I delivered, don’t you think?
And what a pleasure it was. I had a blast creating this recipe for gluten-free, vegan gnocchi, and was paid off for my efforts when my son Monte remarked, “These taste exactly like regular gnocchi, except better!” (more…)